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Messages - Wort-H.O.G.

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1
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: Today at 05:49:07 AM »
I'm going to add a Spencer Abbey Ale.

Very nice. Are they ever gonna produce enough to ship out of the area ?  Dying to try it at some point.
My brother who works at the Abbey says they are shipping out of state now. If I remember correctly its in most New England states, NY and maybe California and D.C. I wonder if Jonathan, Eric and Darkside are seeing this in VT, RI, and NH.
I'll keep my eye open in RI. I'm pretty sure I've gotten mine in Mass in the past.

I haven't seen it in a store here in VT yet. Someone brought a bottle to homebrew club last month so I tasted some. I'm pretty sure they got it in MA though.

Western MA is a lovely region in ways. if you can avoid the ticks and tornadoes it's a nice place for a camping trip. Plus you are close to VT which is even nicer and (mostly) without tornadoes.
No ticks in vt?

plenty of ticks, fewer tornadoes.

few earth quakes time to time...at least when I lived there.

2
Beer Recipes / new Pale Ale
« on: April 19, 2015, 05:57:39 PM »
Yeah doesn't work out as roast malt setting...at least at 10lbs. That drops projected ph to 4.4. Setting it to crystal gets closer, but as long as you know you what you are dealing with, you can just add your baking soda in advance and all is good.

I had similar lower ph with floor malted Maris otter I was using.
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3
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 19, 2015, 11:38:18 AM »
CascadesRunner / Drew-
3 bombers on the way tomorrow. German Pils, Vienna Mandarina IPA, and Helles Bock.

1Z14T94YP295120047

4
Beer Recipes / Re: new Pale Ale
« on: April 17, 2015, 07:50:17 PM »

There could be another reason for the low pH. I've had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a 'roast' malt. But, when the brewer planned the brew with Bru'n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a 'roast' malt, the pH prediction was almost perfect.

I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.
I suspect there is some acidulated Impact not reasonably accounted for Martin. It's the second time I've run into this , and I'm not so surprised this time. Your software is dead on most of the time. It's these anomalies with base malts that are processed differently that throw things out of wack. Once you know what you are dealing with its rectifiable. 


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5
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:52:53 PM »

Is that copper on the legs?

From the Northern Brewer site, Question and Answer section:

"The copper pieces on the Bru Burner are copper plated, not painted"

So not solid copper but not painted either.  Either way, its a think of beauty.

Paul
That's good. You wouldn't want all that weight on solid copper

Shoot, if it was solid copper the scrap metal guys would strip it before the water came to a boil.
Ha! True.  But yeah, could care less either way...it's all about the performance.

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 17, 2015, 01:31:37 PM »
No finings, haven't used any for anything yet, seems a waste when bottle conditioning and having yeast in there for that anyways

right understood...i'm usually in keg mode thinking  :o

7
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:28:36 PM »
And I just chilled 6 gal wort from boiling to 62f in 4 minutes 55 sec with the hydra. My two best purchases in my brewing career.

8
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:16:00 PM »
Probably not. But between my old turkey fryer burner-world of  diff.

9
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 01:05:38 PM »
Yep

10
Equipment and Software / Re: Burner for anniversary
« on: April 17, 2015, 12:49:25 PM »
I'm just blow away how efficient this burner is. Absolutely sips fuel. On a tank that should or would have been empty on my old burner.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 17, 2015, 12:46:22 PM »

Nice looking Belgian. Great style. I brew one or two blonds a year.
Love them. This puppy is 7.5% abv and you would never know it until you've had two!

12
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 17, 2015, 12:32:41 PM »
Absolutely beautiful Ken. My pilsner hit lager temps on Monday this week, I can only hope it is as clear as this after a month. Have already tried it and its delicious, but cloudy still at lager temp(did not warm it up at all) It was crystal clear when I racked and bottled, so it should get there, then I will post a pic

Danke schön!  your pils will get there. any finings?

13


Maybe use all 5 of those hops.  Chinook for bittering.  Columbus at 30 min and dry hop.  The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand.  I haven't done so but it sounds intriguing.  I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.

+1.  I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad.  Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.

That's 8 and 6 ounces for 5 gallons?   :o Pity, I'm a stupid Belgian.

Well, personal taste should always come in.  I know the 8 oz seems high, but there are many IPA recipes that have 15, 10, 5, and 0 minute additions of 2 oz each, ie., 8 oz total. I'm just adding them all in the whirlpool. And dry hopping totals of 4-6 oz aren't uncommon for AIPA nowadays. If it seems too much to you, definitely back off some.

Yes and the late additions requires more hops and IMO lends itself to smoother and more pleasant hop flavor / bitterness.

14
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 17, 2015, 11:39:15 AM »
My Belgian blond ....no fining just time in a bottle.

15
Beer Recipes / Re: new Pale Ale
« on: April 17, 2015, 10:44:14 AM »
wow 10# red x really dropped my PH vs projected. targeted 5.4 in brunwater, and it was 5.15! no worries as I added my baking soda to raise PH to 5.4.  must be the special malting process makes this base more acidic than your average base malt.

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